Ya'll really could benefit from getting ontop of your sound game. Wanted to point this out for a while but this one got me over the edge to bring it up. Super low levels and lots of ambient noise. Should be very manageable for an organization of your stature to pick up some inexpensive gear to really make a positive impact.
Since I keep sending people to this video as a recommendation, here's the written recipe: -grind coffee as fine as you possibly can -12g coffee -100g of room temp water (that's 1g of coffee to every 8.3ml water 1/8.3) -stir coffee and water together in the Cezve to create an emulsion -place cezve over high heat -meanwhile, rinse a v60 filter and ready the V60 over your decanter Once the emulsion reaches 90C (194F) it appears to "boil over" -at 93/94C (199/201F) pull the Cevze from heat and pour emulsion into V60 -start timing your filtration, or "Wendle-Hoff-ing", -at 60 seconds, remove V60 from decanter (even though it's still dripping through and there is some liquid in the filter still) -drink your coffee
As a Turk and a Turkish coffee enthusiast who grinds his coffee himself and does everything himself, I improved my method with some changes. What I do is: bring my water to boil in the ibrik, at this time i grind my coffee. when the water temp is at boiling temp, i pour the grounds on the water and wait for the bloom. this takes about a minute, coffee soaks in the water completely, but stays on top, seperated. Then the last part is stirring with a soft, wooden spoon: I stir for 20 sec, not in a hurry but slowly. That's it. Coffee is brewed. Then I serve this delicious coffee to the cup. Better wait for some five minutes for cool-down and particles sink to the bottom reasons. This way I found it brews absolutely much more efficiently. The coffee is espresso-like taste-wise. Give it a try.
I make my daily cappuccino by filtering the cezve brew in my Aeropress. The results are amazing if you put effort into brewing the Ibrik properly. Thanks for sharing this!
I want to start by saying that these videos are awesome. Keep ‘me up. I want to also piggy back on some of the other comments and say, that one thing that could improve is the sound. The way it is now is definitely passable! A bonus would be to get lapel/lavalier mic. I shoot RUclips videos myself and getting this mic will for sure up the quality to the next level. You really don’t have to spend a lot of money on one. If you choose to spend the money, look into a Shure mic. But if you want a cheaper mic, get this www.amazon.com/dp/B01M4J5WCM?ref=yo_pop_ma_swf It has an aux input, so if you are recording with an iPhone, just use that aux to lighting converter and record your video. You don’t need an extra app. If you are recording with the video app on the iPhone it will instead use the mic just like it would if you are using the Apple head phones that come with every iPhone.
The particular ibrik doesn't really matter. The design of the ibrik is to make it easy to boil in hot sand and to keep grounds inside the ibrik when pouring. If you're filtering it, you might as well use a regular old saucepan.
@@ohfouroneone Yep, that's a fair point. I'd love to be able to get one that works with an induction burner... the one I have now does not. It'd be great to be able to make my morning coffee on my patio!
Ratio is a preference based on strength (not so much flavour balance) of the final brew. Strength of a tasty cup of coffee can be almost anything from around 1.10% to ten times that for espresso. Cezve brews can lack depth & body with lighter roasts at normal drip filter strengths (6/100), especially after filtering, plus it's easier to brew much stronger coffee in the cezve, than it is with drip. 8-12g per 100ml of brew water is fairly normal for cezve brews.
Try using a copper đezva. Make sure you get one that has been shaped from a single piece of copper and not one glued up from parts. Watching that coffee go through a filter hurts my soul. The shape of a dzezva is designed to retain ground coffee. All you need to do is pour it slowly enough - a sharp shape of the spout (is that what it's called in english?) makes life easier here. Also, find an arabic shop in your area and shop for a dessert called lokum (I'd suggest the rose one). Goes well with turkish style coffee.
"The shape of a dzezva is designed to retain ground coffee." certainly not all of it. Enough ground coffee comes into the cup that they can read your fortune from it at the end.
Please don't be a hipster, dont weight coffee and water, you put one small cup of water and one teaspoon of coffee, who the hell do you think weights the whole thing everywhere in the balkanic/turkish/middle east area ? No one does that. All the same goes with the filter thing by doing so you lose the texture and I think the taste changes. Don't mix it before you put the water on the fire. It's useless. You can at least boil the water with the sugar, then let it down and after this add the coffee and put it on the fire but without mixing it. Mixing will give you a lighter cream.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![[HARIO]V60 Dripper Kasuya Model_how to brew[KDC-02-B]](/img/1.gif)
Ya'll really could benefit from getting ontop of your sound game. Wanted to point this out for a while but this one got me over the edge to bring it up. Super low levels and lots of ambient noise. Should be very manageable for an organization of your stature to pick up some inexpensive gear to really make a positive impact.
Just a mic and proper exposure would do a lot
Since I keep sending people to this video as a recommendation, here's the written recipe:
-grind coffee as fine as you possibly can
-12g coffee
-100g of room temp water
(that's 1g of coffee to every 8.3ml water 1/8.3)
-stir coffee and water together in the Cezve to create an emulsion
-place cezve over high heat
-meanwhile, rinse a v60 filter and ready the V60 over your decanter
Once the emulsion reaches 90C (194F) it appears to "boil over"
-at 93/94C (199/201F) pull the Cevze from heat and pour emulsion into V60
-start timing your filtration, or "Wendle-Hoff-ing",
-at 60 seconds, remove V60 from decanter (even though it's still dripping through and there is some liquid in the filter still)
-drink your coffee
Thanks alot, bro ;)
As a Turk and a Turkish coffee enthusiast who grinds his coffee himself and does everything himself, I improved my method with some changes. What I do is: bring my water to boil in the ibrik, at this time i grind my coffee. when the water temp is at boiling temp, i pour the grounds on the water and wait for the bloom. this takes about a minute, coffee soaks in the water completely, but stays on top, seperated. Then the last part is stirring with a soft, wooden spoon: I stir for 20 sec, not in a hurry but slowly. That's it. Coffee is brewed. Then I serve this delicious coffee to the cup. Better wait for some five minutes for cool-down and particles sink to the bottom reasons. This way I found it brews absolutely much more efficiently. The coffee is espresso-like taste-wise. Give it a try.
I make my daily cappuccino by filtering the cezve brew in my Aeropress. The results are amazing if you put effort into brewing the Ibrik properly. Thanks for sharing this!
please use a lav mic in a huge kitchen like this
Awesome recipe!
I want to start by saying that these videos are awesome. Keep ‘me up.
I want to also piggy back on some of the other comments and say, that one thing that could improve is the sound. The way it is now is definitely passable! A bonus would be to get lapel/lavalier mic. I shoot RUclips videos myself and getting this mic will for sure up the quality to the next level. You really don’t have to spend a lot of money on one. If you choose to spend the money, look into a Shure mic. But if you want a cheaper mic, get this
www.amazon.com/dp/B01M4J5WCM?ref=yo_pop_ma_swf
It has an aux input, so if you are recording with an iPhone, just use that aux to lighting converter and record your video. You don’t need an extra app. If you are recording with the video app on the iPhone it will instead use the mic just like it would if you are using the Apple head phones that come with every iPhone.
Do you have a recommendation for an ibrik?
The particular ibrik doesn't really matter. The design of the ibrik is to make it easy to boil in hot sand and to keep grounds inside the ibrik when pouring. If you're filtering it, you might as well use a regular old saucepan.
@@ohfouroneone Yep, that's a fair point. I'd love to be able to get one that works with an induction burner... the one I have now does not. It'd be great to be able to make my morning coffee on my patio!
Why he put 12 gram of coffee and add 100gr of water? Am i wrong, if i say what Classic ratio is 6gr of coffee per 100gr of water?
Ratio is a preference based on strength (not so much flavour balance) of the final brew. Strength of a tasty cup of coffee can be almost anything from around 1.10% to ten times that for espresso. Cezve brews can lack depth & body with lighter roasts at normal drip filter strengths (6/100), especially after filtering, plus it's easier to brew much stronger coffee in the cezve, than it is with drip. 8-12g per 100ml of brew water is fairly normal for cezve brews.
Try using a copper đezva. Make sure you get one that has been shaped from a single piece of copper and not one glued up from parts. Watching that coffee go through a filter hurts my soul. The shape of a dzezva is designed to retain ground coffee. All you need to do is pour it slowly enough - a sharp shape of the spout (is that what it's called in english?) makes life easier here. Also, find an arabic shop in your area and shop for a dessert called lokum (I'd suggest the rose one). Goes well with turkish style coffee.
"The shape of a dzezva is designed to retain ground coffee." certainly not all of it. Enough ground coffee comes into the cup that they can read your fortune from it at the end.
So this is what Santa Clause does, off holiday season? Didn't know that BH is located in North Pole.
Don’t put it through a filter
Please don't be a hipster, dont weight coffee and water, you put one small cup of water and one teaspoon of coffee, who the hell do you think weights the whole thing everywhere in the balkanic/turkish/middle east area ? No one does that.
All the same goes with the filter thing by doing so you lose the texture and I think the taste changes.
Don't mix it before you put the water on the fire. It's useless. You can at least boil the water with the sugar, then let it down and after this add the coffee and put it on the fire but without mixing it. Mixing will give you a lighter cream.
my friend, why don't you get your own channel your own videos, your own life and you do things like you think they are best? what's your point?
@@Skipnamethistime because it's funnier this way bro
@@braulthadrien200 fair enough...